1-First Step: Prep the filling ingredients Set out all ingredients before you start cooking so the process stays smooth. Seed and dice the poblano pepper, drain and rinse the black beans, whisk the eggs, and cube the cream cheese if you are using it. Warm the tortillas slightly so they bend without cracking. A quick 10 to 15 seconds in the microwave works well, or you can warm them one at a time in a dry skillet for about 20 seconds per side.

2-Second Step: Cook the sausage and pepper Place a large skillet over medium heat and add the ground breakfast sausage. Cook for 5 to 7 minutes, breaking it apart with a spoon as it browns. Once the sausage starts to cook through, add the diced poblano pepper and keep cooking for another 3 to 4 minutes. The pepper should soften but still have a little bite. If there is a lot of grease in the pan, spoon off some of it so the filling does not become heavy.

3-Third Step: Scramble the eggs Reduce the heat to medium low and pour the whisked eggs into the skillet. Add the kosher salt and black pepper. Stir slowly with a spatula, scraping the bottom of the pan so the eggs cook evenly. If you are using cream cheese, add it once the eggs start to set. It will melt into the eggs and make them extra soft and rich. Keep cooking until the eggs are just set. They should still look slightly glossy because they will finish cooking a little from the heat of the filling.

4-Fourth Step: Add the beans and cheese Stir in the black beans and let them warm through for about 1 minute. This step helps the beans blend into the filling instead of feeling separate. Then sprinkle in about half of the shredded cheddar cheese and stir until it begins to melt. The cheese helps hold the filling together and gives each bite that classic breakfast burrito flavor. If you want a stronger cheese pull, save the remaining cheese for assembling the burritos.

5-Fifth Step: Assemble the burritos Lay one warm tortilla on a clean surface. Add a line of shredded cheddar cheese down the center first. This creates a moisture barrier and helps prevent soggy burritos later. Spoon about one sixth of the egg mixture over the cheese. If you like a fuller burrito, use a little more filling, but do not overpack it or the tortilla may tear. Top with green onions, cilantro, or a spoonful of pico de gallo if you want extra freshness. Fold the sides of the tortilla inward, then roll it tightly from the bottom up. Keep the roll snug so the filling stays inside. Repeat with the remaining tortillas and filling. If you are making these for meal prep, wrap each burrito in foil once assembled. That makes storing and reheating much easier.

6-Sixth Step: Toast for better texture For the best finish, place the assembled burritos seam side down in a dry skillet over medium heat. Cook for 1 to 2 minutes per side until the tortilla turns golden and lightly crisp. This extra step adds a nice texture and helps seal the burrito. If you are short on time, you can skip this and serve them right away, but the toasted version has more of that diner style feel.

7-Final Step: Serve with your favorite toppings Serve the burritos warm with chipotle mayo, pico de gallo, avocado slices, or more cilantro and green onions. These toppings make the burritos feel fresh and customizable, which is helpful when you are feeding different tastes at the same table. For a heartier breakfast spread, pair them with fruit or a simple side salad.